Prime Rib Questions

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Smoking Audi

Meat Mopper
Original poster
May 19, 2021
162
176
So I have this idea of trying to smoke a prime rib.

Its on sale right now for like $7/lb so a $9/lb savings.

I know it is supposed to be an amazing cut but I am not a fan of the medium rare parts of the cut. Was considering leaving it on longer to get it up closer to medium. Medium rate is 130 - 140 internal temp and medium is 140 - 150. Was considering maybe cook to 143-145 but still afraid it might ruin the meat and dry it out.

Thoughts?

Also questions for the prep. How much fat to slice off ahead of time? Should I brine it?

Have not decided on a rub but we will figure that out. We have hundreds of bottles to mix up a rub.
 
It is one of my favorites to smoke. Do a quick search and you'll find several current threads because this is the time of year for sales. I score the fat cap and season heavily with rub of choice the night before. I like mine on the rare side but you can cook how you'd like. The outside slices will be more done, than the inner slices so keep that in mind. If too rare you can always dunk in au jus for a bit or throw onto a hot skillet/grill to get more "done"
 
I always cook it rare, I fire the grill up and burn my wifes till no more pink in , it wont take but a couple minutes to get the red out for folks who don’t like it rare. No need to make everybody suffer imo
 
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You can always fire up a cast iron skillet with some butter and rosemary and put a nice crust on it, smoke flavor with still be there
 
If you enjoy yours in the 143-145 range there is no reason to not do it to that temp. Plenty fatty cut to remain good.
 
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